A summertime French-inspired Fresh Tomato Tart, baked in a buttery crust with rounds of cheese & fresh herbs--direct to you from the sunny south of France! David Lebovitz - living the sweet life in Paris
I love making breakfast, but with our busy schedules, I don’t get to make it as often as I’d like. It’s impossible on the weekdays, so I usually try to on the weekends. I typically make us pancakes, or waffles a long with scrambled eggs and turkey bacon.
Lately, Meat-and-Potatoes-Guy and I can't get enough of those Greek-style pasta salads they sell at the grocery deli. All those bright, crisp flavors of lemon, tomato, cucumber, and fresh herbs are...
Chicken tenderloins are topped with an easy pan sauce made with white wine, garlic, lemon and capers pair perfectly with mashed potatoes and a glass of Chardonnay.
Mashed potatoes on a pizza? You don't say! Pierogies are a pretty big deal here in Pittsburgh. We even have pierogi races at PNC Park. I love pierogies.
A base of stewed tomatoes, tomato paste, white wine and steak sauce surrounds chili-seasoned ground beef, bacon and kidney beans in this chili brightened with cilantro.
Individual serving-sized chicken meatloaves baked in a cupcake pan house a secret melted blue cheese center. Celery and homemade wing sauce complete the mashup between two comfort classics. Our recipe uses a touch of gelatin to help keep the meatloaf tender and moist.
This tart is inspired by a recipe by Jacquy Pfeiffer, from his upcoming cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.
